Snap Peas With Mint

• 1 pound sugar snaps or snow peas
• Salt and freshly ground pepper to taste
• 4 plum tomatoes, about 3/4 pound, cored
• 2 tablespoons butter
• 1 tablespoon shredded fresh mint
• 2 teaspoons lemon juice

1. Pluck off and discard the end of each pea pod.
2. Bring enough water to boil to cover the peas.
3. Add salt to taste.
4. Add the peas.
5. When the water returns to a boil, simmer the peas for about 3 to 4 minutes.
6. Do not overcook.
7. Drain.
8. Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds.
9. Drain, let cool.
10. Remove the skins and cut the tomatoes into 1/4-inch cubes.
11. Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute.
12. Add the peas, mint, and salt and pepper to taste.
13. Stir to blend.
14. Cook for one minute.
15. Add the lemon juice and serve.

sugar, salt, tomatoes, butter, mint, lemon juice

Taken from cooking.nytimes.com/recipes/6054 (may not work)